This post is sponsored by Castello®. All comments and opinions are my own.
Can you ever have too much cheese? At my house, the answer is a definite—NO!
I probably use some kind of cheese every single day in my various meals and recipes. In fact, when I make my weekly grocery list, the first thing I check is my cheese supply. So you know I am thrilled to get savings on delicious Castello Cheese!
Just visit the Publix Digital Coupon page and load a coupon to save on your next Castello Cheese purchase. Then stop by the specialty cheese section and pick up any of those delicious varieties that you love while they are on sale buy one, get one FREE! Look for a deal as part of the Publix ad valid 4/7 to 4/16 (4/6 to 4/16 for some).
Castello Cheese, 4 to 8 oz, BOGO $4.89 – $6.99
–$1/1 Castello™ Cheese Item
As low as $1.45 in half price BOGO… final price will vary based on the variety you choose!
The hard part will be deciding which of those delicious cheeses to choose. Pick from Castello Havarti Cheese, Castello Edam, Castello Gouda or any of the Castello Blue Cheeses. You really can’t go wrong no matter what you choose.
If you need a suggestion, grab a package of Castello Dill Havarti. It’s probably one of my favorite cheeses of all time. It is my secret for the most amazing grilled ham & cheese sandwich and a must-have on my charcuterie boards. And is the moat-have cheese for those quick and easy Dill Havarti Gougères that you see above.
Ok so while that name may seem fancy, gougères are just delicious little French rolls—basically cheese puffs. I have been making these for 30+ years and can just about make them in my sleep at this point. They are crazy simple to make and are fantastic as an hors d’oeuvre or served in place of traditional rolls with your favorite meal.
I first made these tasty cheese puffs in high school as part of an assignment in my French class. We had to prepare a traditional French meal and I was assigned the appetizer portion of the meal. They were so popular, they became my specialty and I was asked to make them quite often.
Gougères start with a choux dough which requires just five ingredients you probably already have handy—butter, water, salt, flour and eggs. Then you mix in lots of Castello Dill Havarti and some fresh dill and you are ready to pipe out the dough and bake it up.
You end up with an amazing little roll that’s a little crisp on the outside and light and airy on the inside. The flavor is just amazing. You’ll be surprised how much flavor you get with so few ingredients. Grab some Castello Havarti and give these a try when you want a snack or roll to go with your next meal. And be sure to clip that digital coupon before you shop.
- 1 cup water
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup Castello Dill Havarti, shredded
- 1-1/2 tablespoons fresh dill, finely minced
- Preheat oven to 400º F.
- Line a baking sheet with parchment and brush the paper with about 1 teaspoon of water (to help keep the puff moist and prevent it drying out.
- Place the butter, water and salt in a medium saucepan over medium-high heat. Bring to a simmer.
- Add the flour, all at once and stir until a thick dough forms.
- Continue stirring, mashing the dough against the bottom of the pan and cook for 1 minute.
- Transfer the dough to a mixing bowl and allow to cool for 5 minutes.
- With the mixer on low, add the eggs one at a time, mixing for 30 seconds between each. The mixture will start off clumpy and eventually become smooth and shiny.
- Stir in the minced dill and Castello Dill Havarti Cheese.
- Transfer the mixture to a piping bag with a large piping tip and pipe out 2″ mounds onto the prepared pan, leaving 2 inches between each.
- Bake at 400º F for 12 minutes, then reduce heat to 350º F and bake an additional 10 – 15 minutes, until lightly browned.
- Serve and enjoy!
Question: at what point in the recipe do you add the cheese and dill? In the saucepan with the flour? or before or after adding the eggs, or alternating with the eggs?
Thanks in advance, these look delicious! I’ve never attempted a choux before
Sorry about that…
It’s the last step before you pipe the puffs.
So make your choux then stir in the dill and cheese, then pipe and bake them up!
Don’t be intimidated… these are really super easy! Enjoy and send some pics if you make them!
I tried these. The first 1/2 I cooked I piped I did a smaller & taller mound without a tip and they were fluffier and a little hollow. What size tip would you recommend?